Eggplant Napoleon Salad

Name: Eggplant Napoleon Salad
Yield: 6
Ingredients: 4 medium eggplants, cut into 1/2 cm thick slices; Salt; 1/2 cup finely chopped onion; 1 to 2 cloves of garlic, minced; 2 tablespoons fresh basil leaves or parsley, chopped; 3 tablespoons olive oil; 2 tablespoons lemon juice; Salt and pepper; 2 large tomatoes, seeded and cut into cubes; 1 tablespoon chopped green onion

1
4 medium eggplants, cut into 1/2 cm thick slices
2
Salt
3
1/2 cup finely chopped onion
4
1 to 2 cloves of garlic, minced
5
2 tablespoons fresh basil leaves or parsley, chopped
6
3 tablespoons olive oil
7
2 tablespoons lemon juice
8
Salt and pepper
9
2 large tomatoes, seeded and cut into cubes
10
1 tablespoon chopped green onion

Ingredients

1
4 medium eggplants, cut into 1/2 cm thick slices
2
Salt
3
1/2 cup finely chopped onion
4
1 to 2 cloves of garlic, minced
5
2 tablespoons fresh basil leaves or parsley, chopped
6
3 tablespoons olive oil
7
2 tablespoons lemon juice
8
Salt and pepper
9
2 large tomatoes, seeded and cut into cubes
10
1 tablespoon chopped green onion

Directions

1
Cook the eggplant in a little boiling salted water for about 6 minutes, until it's cooked but still firm
2
Drain and let cool
3
Mix the eggplant with the onion, garlic, basil, olive oil, lemon juice, and season to taste with salt and pepper
4
Refrigerate for at least 1 hour or more
5
At serving time, sprinkle with tomatoes and green onions.

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